Engineering Aspects of Food Emulsification and Homogenization
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Engineering Aspects of Food Emulsification and Homogenization
Rayner, Marilyn; Dejmek, Petr
Taylor & Francis Ltd
12/2025
331
Mole
Inglês
9781138894334
15 a 20 dias
Descrição não disponível.
Emulsion Fundamentals. Scales and forces. Emulsion formation and stability (droplet formation, recoalescence, creaming, flocculation). Molecule stabilized emulsions. Particle stabilized emulsions. High Energy Processes. Droplet breakup in high pressure homogenizer. High pressure homogenizer design. High pressure homogenisation with micro structured systems. Rotor/stator devices. Ultrasound emulsification. Low Energy Processes. Microchannel devices. Sieve devices. Shirasu Porous Glass Membrane Emulsification.
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food colloid science;physical chemistry applications;fluid dynamics modeling;chemical process engineering;advanced droplet formation;industrial emulsification techniques;energy efficient emulsification methods
Emulsion Fundamentals. Scales and forces. Emulsion formation and stability (droplet formation, recoalescence, creaming, flocculation). Molecule stabilized emulsions. Particle stabilized emulsions. High Energy Processes. Droplet breakup in high pressure homogenizer. High pressure homogenizer design. High pressure homogenisation with micro structured systems. Rotor/stator devices. Ultrasound emulsification. Low Energy Processes. Microchannel devices. Sieve devices. Shirasu Porous Glass Membrane Emulsification.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
